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Cheesy Chicken Enchiladas with Creamy Sauce

Prep Time15minutes 
Cook Time25minutes 
Total Time40minutes 
Servings5
Calories502kcal

Ingredients

  • 2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)
  • 1 cup shredded Monterey Jack cheese (or mozzarella)
  • salt, pepper, Adobo seasoning, to taste
  • 10 flour tortillas (taco size)
  • 3 Tablespoons butter
  • 3 Tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 4 ounce can diced green chiles (do not drain)
  • 1 cup shredded Monterey Jack Cheese

Instructions

    • Preheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray.
    • In a medium-sized bowl, mix together 2 cups shredded, cooked chicken with 1 cup shredded Monterey Jack cheese along with salt, pepper, Adobo seasoning, to taste.
    • Place chicken mixture into each of the 10 flour tortillas.
    • Roll them all up and place them in the prepared baking dish.
    • In a medium sauce pan, melt 3 Tablespoons butter. Whisk in 3 Tablespoons all-purpose flour and let cook and thicken for 1 minute (don’t let it burn).
  • Add 2 cups chicken broth and whisk until smooth.
  • Stir in 1 cup sour cream and 4 ounce can diced green chiles. Be sure not to let the mixture boil.
  • Take sauce off the heat and pour it over the enchiladas.
  • Top with 1 cup shredded Monterey Jack Cheese.
  • Bake for about 20-25 minutes. If you’d like, you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly.